Fish A La Creme Recipe

Fish à la Crème is a classic dish that combines the delicate flavors of fish with a creamy sauce. This recipe dates back to the early 1900s and has since become a popular choice for seafood lovers. It is a versatile dish that can be served as a main course or as part of a larger meal. It pairs well with a variety of sides such as roasted vegetables or a fresh salad.

Fun Fact: In French, "à la Crème" means "with cream," which is a key ingredient in this recipe that gives the dish its creamy and rich texture.

Now, let's dive into the details of how to prepare Fish à la Crème:

Ingredients:
- 4 Whiting or Snapper fillets
- 1 gill of milk (approximately 150 ml)
- 1 oz. (30 g) of butter
- 1/2 oz. (15 g) of flour
- Lemon juice, to taste
- Salt and pepper, to taste

Instructions:

1. Start by filleting the fish and washing the bones. Set the fillets aside and place the bones into half a pint (approximately 250 ml) of white stock. Boil the stock with the fish bones for about 30 minutes to infuse the flavors.

2. Strain out the bones and mix the infused stock with 1 gill of milk.

3. Wash the fish fillets and roll them up. Place them in a stewpan and pour the infused stock and milk mixture over them.

4. Cover the stewpan with a piece of buttered paper to keep the fish moist. Cook the fillets in the stewpan, allowing them to poach in the liquid for about 20 minutes, or until they are cooked through and tender.

5. Carefully dish the cooked fillets, removing any excess liquid.

6. Strain the remaining liquid from the stewpan and use it to make a sauce. To make the sauce, melt 1 oz. of butter in a pan, then add 1/2 oz. of flour and mix well to create a roux. Gradually add the strained liquid to the roux, stirring constantly until the sauce thickens.

7. Season the sauce with salt, pepper, and a squeeze of lemon juice to taste. This will add brightness and enhance the flavors of the dish.

8. To serve, pour the sauce over the fillets, ensuring they are well coated.

9. Garnish the Fish à la Crème with finely chopped parsley and red bread crumbs for added color and texture.

10. Serve the dish hot, and enjoy the creamy and flavorful combination of the fish and sauce.

Now, let's move on to another fish recipe that incorporates the deliciousness of cheese:

Fillet of Fish with Cheese Sauce is a delightful twist on traditional fish dishes. The combination of tender fish fillets with a creamy cheese sauce creates a savory and comforting meal. This recipe takes approximately 25 minutes to prepare and will impress even the most discerning palates.

Ingredients:
- 3 Mullet or Bream fillets
- 1/2 pint (approximately 250 ml) of Cheese Sauce
- 1 oz. (30 g) of dry cheese
- 1 oz. (30 g) of butter
- Lemon juice, to taste
- Salt and pepper, to taste

Instructions:

1. Begin by filleting the fish and ensuring they are clean and dry. Place the fillets on a baking sheet and sprinkle them with lemon juice for a citrusy flavor.

2. Add a few small pieces of butter over the fillets to keep them moist during baking.

3. Cover the fillets with buttered paper to prevent them from drying out.

4. Bake the fish in a preheated oven at 375°F (190°C) for 20-30 minutes, depending on the thickness of the fillets.

5. Once the fish is cooked through and flakes easily, carefully transfer the fillets to a serving dish.

6. Prepare the cheese sauce by gently heating the pre-made cheese sauce in a saucepan. Add salt, pepper, and finely chopped parsley to taste, enhancing the flavor of the cheese.

7. Pour the cheese sauce over the fillets, ensuring they are thoroughly coated.

8. Sprinkle the dish with dry cheese, creating a delicious crust.

9. Place the dish under the grill for a few minutes until the cheese melts and turns golden brown. If you do not have a grill, you can use the broiler setting in your oven or toast the cheese using a culinary torch.

10. Once the cheese is melted and bubbly, the Fillet of Fish with Cheese Sauce is ready to be served.

11. Enjoy this delectable dish while the cheese is still warm, savoring the combination of velvety cheese and delicate fish.